One of my dad's cousin used to make this pickle and man oh man what deliciousness it used be. She have me this recipe a very long time ago but I never tried to make it because her recipe called for the ginger to be sun dried for 2 days .
But then I found this recipe recently which was exactly like my cousins' but no drying just frying ...which could be done if you live in the region with less sun, like I do presently.
So here you go . Make this yummy sweet and spicy ginger pickle and enjoy it with rice or idli or dosa or anything else you can think of
Sweet and spicy ginger pickle (South Indian pickle)
Ingredients
- 1 lb Chopped Ginger/Adark/Allam
- 150-200 grms Tamarind
- 1 tsp - Fenugreek Seeds/Methidana roasted and powdered
- 1/2 lb Jaggery
- 1 teaspoon or more salt to taste
- 2 tablespoons chilly powder ( my chilly powder is super spicy so I used only 1 tbsp)
- 1 tablespoon oil
For tempering
1. 1/2 cup oil
2. 1 tablespoon chana daal soaked in water
3. 1 teaspoon mustard seeds
4. Few dried red chillies
5. Few curry leaves
6. 3-6 garlic cloves
In about 1/2 cup hot. Water soak the tamarind and when it gets cool enough to handle pick all the seeds and any other things from it and make it into nice pulp.
Heat 1 tablespoon oil and fry the ginger pieces on medium heat for 5-8 minutes. Let them cool
Grate the jaggery and set aside
Grind the ginger pieces into coarse paste . Add tamarind and grind again. Add salt and chilli powder and methi powder. Add jaggery and grind again
Heat oil for tempering and fry all till they start to splutter. Let it cool and add to the pickle. Store in a glass jar with air tight lid
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